Falafel

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Falafel
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Falafel

Recipe by Bernie Torras
0.0 from 0 votes
Course: StarterCuisine: FusionDifficulty: Media
Rations

6

rations
Preparation time

30

minutes
Cooking time

5

minutes
Calories

kcal/ration
Resting time

0

minutes
Cooling time

120

minutes
Total time

2

hours 

35

minutes

Dare to intoxicate your senses with the magic of the Middle East by preparing a classic Falafel, an exquisite culinary adventure that will transport you to exotic landscapes with every bite.

This recipe, designed for six diners, combines the subtle texture of chickpeas, flavored with a vibrant blend of garlic, parsley and spices such as curry or Raz, along with an unexpected touch of mozzarella at its heart, providing a gourmet experience that will surprise everyone at the table.

Dive into the creative process by lightly mashing the previously soaked chickpeas to preserve chunks that will add body to your vegetable meatballs and be amazed by the versatility of this dish, whether fried to golden perfection or baked for a healthier alternative.

Accompany your culinary session with our specially selected playlist that, through its rhythms, will guide you on this gastronomic journey, making the preparation of falafel an experience as vibrant and exciting as tasting it.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 300 gr chickpeas

  • 2 garlic cloves

  • Fresh parsley

  • 1 c.s. tablespoon yeast

  • Curri (to taste)

  • Oil

  • 2 eggs

  • Salt

  • Pepper

  • Cumin

  • Sesame seed coating

  • Mini mozzarellas

Pasos

  • Dough Preparation:
  • In a large bowl, add the previously soaked chickpeas, chopped garlic, parsley, yeast, a pinch of salt, pepper to taste, cumin and the chosen spices. Mash until a homogeneous mixture with a coarse texture is obtained, making sure that small pieces of chickpea remain visible.
  • Add the eggs to the mixture and combine well.
  • Rest:
  • Cover the bowl with plastic wrap and refrigerate for 2 hours to integrate the flavors and improve the consistency of the dough.
  • Falafel Forming:
  • With the mixture rested, take small amounts and form a ball in the palm of your hand. Place a piece of mozzarella in the center and make sure it is completely covered by the falafel dough. Repeat until the dough is finished.
  • Cooking:
  • Heat plenty of oil in a skillet over medium-high heat. If desired, you can coat the falafel balls in sesame seeds before frying.
  • Fry the falafels in batches, without overcrowding the pan, until golden brown and crisp, about 3 to 5 minutes. Use a skimmer to remove them from the oil and let them drain on absorbent paper.
  • Preheat the oven to 200 °C. Place the falafel balls on a baking sheet lined with parchment paper. Bake for 3 to 4 minutes or until golden brown and crispy.
  • Plating and Service:
  • Falafels can be served on a bed of ratatouille (zucchini, eggplant, and diced tomato cooked in oil) or inside pita bread with fresh vegetables to taste.

Notas

  • It is crucial to choose dried chickpeas and soak them as indicated in the recipe. Avoid using canned chickpeas, as these are usually too soft and can affect the final consistency of the mixture.
  • When grinding the mixture for the dough, aim for a texture that is not too fine. A texture with some granularity will give the falafel its characteristic crunchy bite. A food processor works best for this task, pulsing in short intervals to control the texture.
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  • The choice of spices is critical. Although the recipe mentions curry and "Raz" spices, experiment with other spices such as coriander, coriander powder or even a touch of paprika for a smoky flavor. Adjust the quantities according to your taste.
  • Do not underestimate the resting time in refrigeration. This process not only helps the flavors blend better, but also ensures a better consistency to form the falafel balls without them falling apart during cooking.
  • For those who choose the sesame batter route, in addition to adding texture, it adds a nourishing touch that complements the flavor of the falafel splendidly.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 25g
  • Total number of serves: 24
  • Calories: 428kcal
  • Fat: 26.18g
  • Saturated Fat: 4.64g
  • Trans Fat: 0g
  • Cholesterol: 70mg
  • Carbohydrates: 34.11g
  • Protein: 16.51g
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Key points of the recipe

  1. Soaking and preparation of the chickpeas: Make sure the chickpeas are soaked for 16 to 24 hours before preparing the mixture. This is crucial to soften them and make them easier to grind without turning them into too fine a paste, keeping small pieces for texture.
  2. Resting the mixture: Do not underestimate the importance of resting the mixture in the refrigerator for at least 2 hours. This step helps the ingredients to integrate better and the dough to gain consistency, making it easier to form the meatballs.
  3. Choice of cooking method: Decide whether you prefer to fry the falafel for a crunchy outer texture or bake it as a healthier alternative. Both methods offer delicious results, but vary in texture and fat content.

Pairing with wine

To pair with Falafel with Mozzarella Surprise, I suggest opting for a dry white wine with good acidity to complement the rich and spicy flavors of the dish. An excellent example would be a Sauvignon Blanc or a Grüner Veltliner. The acidity of these wines can balance the opulence of the oil used in the frying and the creaminess of the mozzarella, while their complex aromatic profile can enhance the spices of the falafel, such as cumin and curry.

I prefer a medium to light bodied wine for this dish. A wine that is too full-bodied or tannic, like many reds, could overpower the flavors of the falafel and dull the delicacy of the mozzarella. The lightness and freshness of a dry white will bring balance, allowing the spicy flavors of the falafel to shine without competition.

In addition, it would be ideal to avoid wines with high tannin content or very sugary wines. Reds with high tannins can create an astringent sensation with the frying oil, while wines that are too sweet could contrast unfavorably with the spicy and salty nature of the dish.

Beer pairing

To pair with the Falafel recipe, an exceptional choice would be a Pilsner Beer. This type of beer, known for its balance and freshness, would beautifully complement the flavors of the recipe. Here’s why:

Falafel traditionally carries a combination of earthy and spicy flavors, with hints of garlic, cumin and parsley. A Pilsner, with its clean character and bitter, dry finish, will offer a nice contrast to these rich, spicy flavors, helping to cleanse the palate between mouthfuls.

The freshness of parsley and garlic are complemented by the subtle herbal notes of the hops used in the Pilsners. In addition, the dairy component of the mozzarella within the falafel adds a rich texture that will be balanced by the carbonation and lightness of the beer.

Pilsners, due to their balance between malts and hops, pair well with dishes that are not excessively fatty, but that present a good amount of seasoning and spices. Falafel, especially when prepared fried, can benefit from this balance, as the beer helps cut the fat without overpowering the flavor of the dish.

Certain pairings that might not work as well would include very bitter or intensely hoppy beers such as some IPAs, as the pronounced bitterness can overwhelm the delicate flavors of falafel and mozzarella. Likewise, very dark or heavy-bodied beers may compete too much with the texture and flavor profile of this dish.

In summary, a fresh Pilsner, served at the right temperature, will bring out the flavors of the Falafel with Mozzarella Surprise recipe, providing a balanced and enjoyable dining experience.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Eggs, Sesame seeds

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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